Ham Breakfast Hash
User Reviews
5
Ham Breakfast Hash
Description
This breakfast hash starts with softened onions cooked in olive oil, followed by the addition of hash browns, ham, and green bell pepper, allowing the potatoes to lightly brown and the flavors to meld. Creating wells in the hash and cracking eggs directly into them before topping with cheddar cheese provides a mix of runny or firm eggs with cheesy, crisp edges depending on baking time.
The dish works well served hot from the oven with toast or fruit on the side. It accommodates a variety of leftovers or fresh vegetables, making it a flexible start to the day.
This recipe suggests avoiding overcooking the eggs since residual heat continues cooking them after removal from the oven. For a variation, scrambled eggs can be prepared separately and mixed in. Sweet potatoes may replace regular potatoes for a different flavor profile.
Ingredients
- 2 tablespoons olive oil
- ½ cup onion diced
- 4 cups hash browns thawed, frozen
- 1 ½ cups ham diced
- ½ green bell pepper finely diced
- 4 egg
- salt to taste
- black pepper to taste
- ¼ cup cheddar cheese shredded
Instructions
- Preheat oven to 375°F.
- Heat olive oil in an ovenproof skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in hash browns, ham, and green peppers. Cook until the hashbrowns are lightly browned, stirring occasionally.
- Press the back of a spoon into the hashbrowns to create 4 wells. Crack a fresh egg into each well. Season with salt and pepper and top with cheese.
- Bake for 12-15 minutes or until the eggs are cooked to your preference. *Note, the eggs will continue to cook once removed from the oven so do not overcook.
Notes
- Frozen or pre-cooked potatoes work well; fresh potatoes should be boiled or fried until nearly cooked before using.
- Try substituting sweet potatoes for a different twist.
- Add any leftover vegetables or meats to customize the hash.
- Remove the dish from the oven when eggs are slightly softer than desired, as they continue cooking off heat.
- To make scrambled eggs, cook the hash separately and scramble eggs in butter before combining.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396 | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 203mg | 68% |
| Sodium | 759mg | 32% |
| Potassium | 614mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 12.2mg | 14% |
| Calcium | 97mg | 10% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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